YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Cottage Cheese
Pan-seared egg whites folded over fresh spinach and creamy cottage cheese, served with sprouted toast and a side of buttery avocado.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
60 grams Avocado
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the spinach from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Whisk the egg whites briefly and pour them into the hot skillet, swirling to cover the bottom.
Once the edges are set and the center is mostly firm, spread the cottage cheese and sautéed spinach over one half of the omelette.
Fold the other half over the filling and cook for another minute until the cheese is warmed through.
Toast the sprouted grain bread until golden brown.
Serve the omelette alongside the toast and sliced avocado, seasoning with a pinch of sea pepper if desired.